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Grilled Swordfish with Charred Leeks and Citrus

Andy Baraghani
  • minutes
  • Serves 4

INGREDIENTS

4

Swordfish steaks (about 3 lb.), thick

1/4 cup

Dill

4

Leeks (about 2 1/2 lb.), medium

3

Oranges

1 cup

Green olives

1

Black pepper, Freshly ground

1

Kosher salt

5 tbsp

Olive oil, extra-virgin

3 tbsp

White wine vinegar